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Autumn Panzanella Salad

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Servings 4 servings
Calories 767 kcal

Equipment

  • 1 food processor with slicing disc
  • 1 blender

Ingredients
  

Salad Ingredients

  • 1/3 loaf artisan sourdough bread (about 75 grams), torn into crouton-size pieces
  • 1 small butternut squash, (about 750 gram)
  • 1/2 teaspoon Aleppo pepper
  • 3 teaspoons Diamond Crystal kosher salt divided
  • 6 Tablespoons olive oil, divided
  • 800 grams Brussels sprouts, about 8 cups
  • 1 medium Honeycrisp or Cosmic Crisp apple, cut into ⅛-inch-thick wedges
  • 1 medium pomegranate, seeded
  • 1/4 cup walnut halves, toasted and coarsely chopped

Maple Miso Dressing

  • 1 1/2 Tablespoons white miso paste
  • 3 Tablespoons maple syrup
  • 3 Tablespoons unpasteurized apple cider vinegar, with the mother
  • 2 teaspoons Dijon mustard
  • 1 small clove garlic, finely minced or grated on microplane
  • 1/3 cup extra virgin olive oil
  • 1-2 Tablespoons water, as needed

Instructions
 

Toast Croutons

  • Preheat oven to 350°F. On a large rimmed baking sheet, toss the torn bread with 2 tablespoons olive oil and 1 teaspoon Diamond Crystal kosher salt. Bake for 10–12 minutes, until golden brown and crisp. Transfer croutons to a plate or bowl and set aside. Increase oven temperature to 400°F.

Prepare the Squash and Brussels Sprouts

  • While the croutons are toasting, peel the butternut squash and cut into 1 inch cubes. Spread squash on a large rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season with 1 teaspoon Diamond Crystal kosher salt and the Aleppo pepper. Toss with your hands until evenly coated. Roast for 20 minutes.
  • Meanwhile, trim the stem ends from the Brussels sprouts and cut them in half. Using the slicing disc of a food processor, thinly slice half of the Brussels sprouts; set aside to use raw in the salad.
  • After the squash has roasted for 20 minutes, remove the baking sheet from the oven. Toss the squash and move it to one side of the pan. Add the remaining halved Brussels sprouts to the other side. Drizzle the sprouts with the remaining 2 tablespoons olive oil and season with the remaining 1 teaspoon salt. Toss to coat, then arrange the sprouts cut-side down.
  • Return the pan to the oven and roast for another 20 minutes, until the Brussels sprouts are deeply browned and the squash has developed a crisp, caramelized exterior. If needed, continue roasting for another 5–10 minutes.

Make the Maple Miso Dressing

  • Add all dressing ingredients except the water to a blender. Blend on high until smooth, thick and emulsified. If the dressing is too thick, blend in 1–2 tablespoons water, as needed. Transfer to a glass jar with a lid and refrigerate until ready to use. The dressing will keep in the refrigerator for up to 1 week.

Assemble the salad

  • In a large mixing bowl, combine the raw shredded Brussels sprouts, roasted Brussels sprouts, squash, croutons and apple. Add about ½ cup dressing, or enough to coat generously and toss well. The remaining dressing can be served alongside for those who love extra dressing, or it can be refrigerated for as week.
  • Transfer to a serving platter. Scatter the toasted walnuts and pomegranate seeds over the top and serve.

Nutrition

Calories: 767kcalCarbohydrates: 94gProtein: 18gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 24gTrans Fat: 0.01gSodium: 2251mgPotassium: 1806mgFiber: 18gSugar: 31gVitamin A: 21545IUVitamin C: 219mgCalcium: 277mgIron: 7mg
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